1. It is best to use pork hind leg meat for twice-cooked meat. If you can't buy it, you can use pork belly instead. Cold water meat, just bare meat.
2. Put some peppercorns and ginger slices
3. Put some cooking wine, no white wine, or white vinegar is fine, mainly to remove fishy
4. After boiling, turn off the low heat, remove the white foam and boil it on low heat for about 15 minutes
5. Cook until the chopsticks can penetrate, take it out and let it cool naturally
6. Cut the meat into thin slices, prepare fragrant dried, green onion, ginger, garlic, dried chili, and cut into sections
7. Soaked fungus, chopped green onions
8. Turn on a small fire, put a little oil, pour in the meat, wait until the meat is a little curled, put some cooking wine, then set aside the meat, pour in the ginger
9. Garlic, and dried chili, put some bean paste
10. After sautéing, sauté the meat on a low heat and put some sugar
11. Then pour other side dishes, add some salt and soy sauce
12. Put the chopped green onion and take it out
Tips:1: When cooking the meat, put the cooking wine and pepper ginger slices to remove the fishy meat
2: The fire should not be too big when the meat slices are cooked. The meat is already cooked, and the fire is easy to get rid of.
3: Put sugar in order to make the meat tender. You can leave it alone.
